Pennsylvania Dutch Potato Salad

Try this Pennsylvania Dutch Potato Salad for something different; the dressing's bacon drippings barely temper the sweet-tart notes from sugar, cider vinegar, and white vinegar. We halved the amount of bacon and bacon grease to cut calories and saturated fat, so a few slices of flavorful applewood-smoked bacon stand in to extend flavor. Serve warm or slightly cooled.

Ingredients

2 3/4 pounds Yukon gold potatoes

2 cups chopped yellow onion

1/2 cup chopped celery

1/2 cup shredded carrot

2 large hard-boiled eggs, chopped

3 applewood-smoked bacon slices, diced

1/2 cup sugar

1/2 cup water

1/4 cup white vinegar

2 tablespoons cider vinegar

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon dry mustard

2 large eggs, lightly beaten

3 tablespoons chopped fresh parsley

Nutritional Information

Calories 265

Fat 7.5g

Satfat 2.7g

Monofat 2.4g

Polyfat 0.7g

Protein 8g

Carbohydrate 43.1g

Fiber 2.8g

Cholesterol 113mg

Iron 1.7mg

Sodium 260mg

Calcium 46mg

Calories 265

Fat 7.5g

Satfat 2.7g

Monofat 2.4g

Polyfat 0.7g

Protein 8g

Carbohydrate 43.1g

Fiber 2.8g

Cholesterol 113mg

Iron 1.7mg

Sodium 260mg

Calcium 46mg

How to Make It

Step 1

Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Cool 10 minutes; peel and chop. Combine potatoes, onion, celery, carrot, and chopped eggs in a large bowl.